Menu Plan Monday

Here's what's cookin'!

Chick-fil-a
Fried chicken wings, french fries, green beans, & celery with ranch dressing
Sausage-rice casserole
Tilapia with dijon mustard sauce - New recipe for the week!
Veggie night
Hot dogs & (veggie) burgers
Parmesan chicken, served with spaghetti  (We froze our leftover chicken, & it'll be put in the oven to reheat)

I'd like to say, it hasn't been as much as a challenge as I'd thought for me to be mostly meatless.  Instead of Parmesan chicken & spaghetti, I eat spaghetti and broccoli.  Instead of chicken wings, I eat the fries, green beans, celery & a roll.  Not too tough to manage so far, and I'm glad of that!

This week's veggie night

We happened upon a farmer's market at the beach yesterday, and they had a huge selection of delicious looking produce.  This means that veggie night tonight is going to be quite the mix!  We'll be having:

Roasted beets, potatoes and carrots
Corn on the cob
Cucumber salad
Sliced tomatoes
Peach & strawberry fruit salad
Zucchini bread

I can't wait!

Pool Picnic

What kinds of snacks & lunches do you take to the pool?  This is a somewhat typical lineup for us:

Strawberries, blackberries, cantaloupe or watermelon
Veggie pasta salad
Roasted veggie or pb&j sandwiches
Pretzels
Lots of water

Baby Girl's Breakfast Sandwiches

My baby girl is in charge of this week's "new" recipe for dinner.  She chose breakfast sandwiches, after looking through Cooking Together.  For each sandwich you will need:

2 slices whole wheat bread
1 large egg
1 slice of tomato
2 slices of bacon
Cheddar cheese
Avocado

Fry the bacon until crisp.  Drain.  Break in half.
Toast the bread.
Fry the egg.
Mash the avocado, and spread half onto one slice of bread.  Top with the egg, bacon halves, cheese, tomato, then the other slice of toast.
Enjoy!

Menu Plan Monday

Welcome to summer!

Chick-fil-a "date"
Grits casserole
Kielbasa dogs & sweet potato fries (a repeat from last week)
Breakfast "BLT" sandwiches
Spaghetti
Creamy Potato Soup
Veggie night!

Happy Father's Day!

Happy Father's Day!  Today we'll be having Flank Steak Sandwiches, marinated tomatoes, cucumber salad, squash casserole, corn on the cob, and vanilla caramel cake.  YUM!  Enjoy your day, Dads!

Almond Flounder Meuniere

The new recipe this week comes from Around My French Table by Dorie Greenspan.  It was so good, and so easy!  It's definitely a keeper!

Almond Flounder Meuniere
(Serves 4)

2/3 c ground almonds (I ground some sliced almonds up in the food processor)
2 tbsp all-purpose flour
Zest of 1 lemon
Salt and pepper
24 oz. baby flounder (4 pieces)
2 large egg yolks, lightly beaten
3-4 tbsp cold butter (divided)
Sliced almonds, toasted
Chopped fresh parsley as a garnish (optional)

Whisk the ground almonds, flour, and zest together.  Season with salt and pepper.  Set aside.

Pat the fish dry.  Using a pastry brush, lightly brush one side of each fillet with the egg yolk.  Dip the coated side in the almond mixture.

Put a large nonstick skillet over medium heat.  Add 2 tbsp of the butter, and cook until it turns light brown, about three minutes.  Slip the fillets into the skillet nut side down, without crowding.  Lower the heat, and cook for 3 minutes or so, until the coating is golden and the fish is cooked halfway through.  Season the exposed side of the fillet with salt and pepper.

Add another tbsp of butter to the pan, and gently flip the fillets over.  Cook about two minutes more, until the fish is opaque, spooning some of the butter over the top once or twice.  If the pan becomes dry, add more butter.

Give the fish a light squeeze of lemon juice, and garnish with parsley and toasted almonds.  Enjoy!